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I love beans! Seriously though. They are so dang versatile, filling, good for you. The list goes on and on. In this creamy white bean soup with kale, the white beans add the perfect texture and hardiness to a delicious fall soup recipe that you’ll want to add to your go-to soup recipes.
Why You’ll Love This Creamy White Bean Soup
- Protein-Packed: The beans add so much delicious protein to fill you right up in this white bean soup recipe.
- Healthy: The beans, the kale, the other veggies, this soup is loaded with nutritious ingredients.
- Budget-Friendly: Made with affordable, pantry-friendly ingredients that deliver maximum nutrition and flavor.
Ingredients
White Beans – White beans have a high nutrient density and combined with their high fiber and protein content, these beans add a lot of tasty benefits to your diet and make this white bean soup recipe super hearty! Also known as cannellini beans, they have a mild, buttery flavor and creamy texture that becomes even more luxurious when partially blended.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Fresh Herbs – Opt for fresh herbs in this recipe for the best flavor. I used rosemary and thyme. You could try to sub other herbs as well but note you’ll have a different flavor. Rosemary and thyme are great for fall flavors! These aromatic herbs infuse the soup with earthy, comforting notes that make your kitchen smell absolutely incredible.
How to Make Creamy White Bean Soup
1. Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
2. To the pot, add the beans. Brown for 5 minutes.
3. Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
4. Before serving, add the kale and lemon juice. Cook till the kale is tender!
5. Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined.
6. Garnish your white bean soup recipe with fresh chopped parsley and olive oil.
Tips and Tricks
- Blending Technique: Blending only half the soup perfectly balances creamy texture and hearty chunks. For safety, let the soup cool slightly before blending.
- Building Flavors: Don’t rush the sautéing step – properly cooking the aromatics creates the flavor foundation for the entire soup.
- Kale Prep: Remove the thick stems from the kale and chop it into bite-sized pieces. It cooks quickly, so add it at the end to prevent overcooking.
- Seasoning: Taste and adjust salt and pepper after blending, as the texture change can affect how you perceive the seasoning.
Substitutions
- Kale: Kale contains fiber, antioxidants, calcium, iron, and vitamins C and K. It’s so good for you and is a definite superfood. What I love about kale is that it is also super versatile. You can eat it raw, as chips, in smoothies, in soup, etc. You can substitute kale for spinach in this white bean soup recipe or leave out the greenery completely if you don’t have either.
- White Beans: Can I substitute white beans? You can use navy beans, kidney beans, or chickpeas; however, I find white beans to be the best texture and taste for this recipe.
- Herbs: Fresh sage, oregano, or even fresh basil can replace the rosemary and thyme for different flavor profiles.
- Vegetables: For extra nutrition and texture, feel free to add other vegetables like diced potatoes, zucchini, or bell peppers.
Best served with
- Grilled Corn + Avocado Pasta Salad
- Easy Chopped Salad
- Kale & Roasted Sweet Potato Salad with Sunflower Seed Brittle
- Brussel Sprout Caesar Salad
How to Store Leftovers
This will last in the fridge in a tightly sealed container for up to 1 week. This soup is also freezer-friendly in a tightly sealed container for up to 2 months.
Common Questions
White beans are also known as cannellini beans if you’re having issues finding them in the grocery store! They’re large, creamy beans with a mild flavor that works perfectly in soups, stews, and salads.
Both work great! Canned beans are more convenient and cook faster. If using dried beans, soak them overnight and cook until tender before adding to the soup – this will add about an hour to your cooking time.
Blend the entire soup instead of just half, but be sure to work in batches to avoid overfilling your blender. For an ultra-smooth texture, strain through a fine-mesh sieve after blending.
Yes! Sauté the vegetables first for best flavor, then transfer everything except the kale to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add kale in the last 30 minutes and blend as directed.
Yes! This recipe is naturally vegan when made with vegetable broth. It’s also gluten-free, making it suitable for many dietary restrictions.
Add diced potatoes, extra vegetables, or serve over cooked grains like quinoa or rice. You can also stir in some cooked pasta for a more substantial meal.
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Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium-sized carrots, diced
- 3 ribs of celery, diced
- 3 garlic cloves, diced
- 1 tsp sea salt
- ½ tsp black pepper
- ¼ – ½ tsp red chili flakes
- 2 tbsp. fresh rosemary, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- 3 bay leaves
- 3-4 cups white bean of choice, strained and rinsed
- 900 mL vegetable stock
- 1 large head of black or curly kale, washed and finely chopped
- Juice of half of a lemon
- garnish with fresh parsley and olive oil, optional
Instructions
Start Cooking- Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
- To the pot, add the beans. Brown for 5 minutes.
- Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
- Before serving, add the kale and lemon juice. Cook till the kale is tender!
- Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined.
- Garnish with fresh chopped parsley and olive oil.
39 people are discussing this recipe. Join in
Just finished my first bowl of this wonderful perfection, I only wish I had more, the kale just takes it to the next level!
Yum! You can even swap and add spinach or other greens along with the delicious kale! Add to the deliciousness 🙂
I made this soup tonight and it was soooo delicious!! I took the time to prepare the dried beans which literally took it to the next level, I’ll make my own stock next time!
That’s amazing!! New tips & tricks! You’ll love making your own stock
Just made this soup and I am so happy that I did! It is PERFECT – yum yum yum!
Hooray!! That’s wonderful 🙂
Amazing job with this soup. So easy to make, cannot wait to try it!
I’m excited for you to try it!!
What a gorgeous soup- so rustic! I love your recipes, and this one doesn’t have too many ingredients but looks so complex, can’t wait to make it!
I’m so excited for you to make it! It’s so delicious 🙂
I’m making this soup today! Perfect for the weather outside – a simple hearty soup to keep me warm, and looks healthy!
Yes it is! I’m so glad you like it! Yum!!
So do the beans already need to be cooked before dumping them in the soup?
yes, from a can!
Made this for Christmas lunch, it’s delicious. Thank you 🎄
thank you so much for the love, so glad you loved it!